Wednesday, March 8, 2017

Novels with Recipes!


I love to eat. Three times a day.
Yummy looking sandwich with turkey, cranberry and brie
Before I had children who dictated everything and walked all over me, I loved to cook. Now my husband does most of the cooking and I let him because, hey, everyone needs a creative outlet and cooking is his. I don't even mind the dirty  dishes because what he creates is so much better than anything I ever tried to cook for my family.

Even though I seldom spend hours in the kitchen anymore, I appreciate a good meal. so early on I decided to include at least one recipe in every novel I publish. My characters eat delicious meals so why not pass along those ideas to the reader?

Listed below are the recipes from my books. I include a recipe in each book I publish and I get loads of feedback from readers that they like this. When I speak at bookclubs, they often make the food mentioned in the book, which tickles me to no end.
I'd like to say you need to buy my books to get these recipes BUT you don't. However, if you like a good mystery, some steamy scenes and a touch of freaky-ass supernatural, you'll like my books. The only one with no supernatural whatsoever is Necessary Detour, my biggest hit that was written before I decided I couldn't write a book without something strange and inexplicable happening.


Bon Appetite!

-Chicken Teriyaki
-Hot Crossed Buns
-Gnocchi with Sweet Tomato Sauce
-Seafood Chowder
-Pot Roast
-Coq au Vin
-Mac Nut-Crusted Fish with Papaya Pico
-Xmas Cookies
-Perfect Turkey
-Cranberry Sauce


The Dream Jumper's Promise

"With a to-go tub of chicken teriyaki in hand, Tina grabbed a six-pack of Corona and a lime and headed for the checkout. She remembered that Jamey liked his beer ice cold, almost frozen. She’d once trickled a few drops playfully on his flat abdomen and licked it off. He’d called her a beer temptress.   Now he had a wife. A beautiful wife who looked to be everything Tina wasn’t. Glamorous, tall, blond—A strangely similar look to Hank’s fiancee when Tina first met her husband to be."
  • Teriyaki Chicken with Mango Chutney
    Ingredients
    • 3/4 lb chicken breasts or thighs
    • 2 Tbsp sake
    • 4 Tbsp soy sauce
    • 4 Tbsp mirin
    • 2 Tbsp sugar
    • grated ginger
Preparation: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger and sesame seeds.

Mango Chutney
    • 2 cups sugar
    • 1 cup distilled white vinegar
    • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
    • 1 medium onion, chopped (about 1 cup)
    • 1/2 cup golden raisins
    • 1/4 cup crystallized ginger, finely chopped
    • 1 garlic clove, minced
    • 1 teaspoon mustard seeds, whole
    • 1/4 teaspoon red chili pepper flakes (hot)
    • Preparation
    • 1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
      2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
      3 Pour into clean, hot jars leaving 1/2-inch space; close jars. Process in a water bath 15 minutes.
      Makes 6 (1/2 pint) jars

    • Necessary Detour
      "Nikki pulled out her baking sheets and gathered the ingredients for her grandmother’s delicious hot crossed buns. Flour, sugar, salt, raisins, milk. The tasty confection was probably the only thing Nikki knew how to bake and she was determined to deliver the mouth-watering buns to Pete Bayer with an equally sweet smile."





    • Hot Crossed Buns
      Ingredients 
    • 3/4 cup warm water (110 degrees F/45 degrees C)
    • 3 tablespoons butter
    • 1 tablespoon instant powdered milk
    • 1/4 cup white sugar
    • 3/8 teaspoon salt
    • 1 egg
    • 1 egg white
    • 3 cups all-purpose flour
    • 1 tablespoon active dry yeast
    • 3/4 cup dried currants
    • 1 teaspoon ground cinnamon
    • 1 egg yolk
    • 2 tablespoons water
    • 1/2 cup confectioners' sugar
    • 1/4 teaspoon vanilla extract
    • 2 teaspoons milk
Preparation

Mix warm water and yeast in bowl. Add butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white and flour.
Knead for ten minutes, add currants and cinnamon. Leave in covered bowl until mix doubles.
Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun. Then package in a basket and go walking through the woods, looking for a gorgeous n
eighbor.


The Husband Hunt

"You haven't lived until you've tried Guiseppe's Gnocchi," the driver said. Jaxie was salivating by the time he opened the door for her, knowing that even if it was against the rules to stop for dinner on the way to the TV studio, there was no going back now. 

  • EASY GNOCCHI with Sweet Tomato Sauce

    Gnocchi Ingredients:

  • 2  Potatoes
    2 cups All Purpose Flour
    1 Egg

  • Directions
    1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
    2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
    3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Sweet Tomato Sauce Ingredients:
    • 2 28-oz cans whole tomatoes, with liquid
    • ½ cup olive oil
    • 4 carrots, chopped
    • 1 medium onion, chopped
    • 2 cloves garlic, finely minced
    • 1 Tbsp Kosher salt (or to taste)
    • 2 tsp sugar
Preparation:

In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.
Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
Remove from heat and pass through a food mill or purée in a food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and sugar.

 THE DREAM JUMPER'S SECRET


Pops’ Seafood Chowder

"He stood and moved to the stove where he ladled soup into two red ceramic bowls on the counter beside the pot. “Seafood Chowder okay?”
She nodded even though nausea had set in. Stroking Harry’s head, she thought about all the things that might endanger Jamey in Afghanistan. Bombs, missiles, bullets."


Pops says – “It’s fattening but lip-smacking good on a cold, rainy night. Get one of those fancy chunks of bread to clean the bowl.”
Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 can (6 ounces) crabmeat, drained, flaked
4 ¼ cups heavy whipping cream
2 cups half & half
1 ½ cups butter, cubed
Salt and pepper

Directions
Fill a large pot halfway with lightly salted water, bring to a boil. Add onions, carrots and cook until slightly tender. Stir in seafood, cook over medium heat until salmon and cod are firm but slightly translucent in center (10 minutes). Drain half the water, add heavy cream and half & half. Add butter, season, cover and simmer until fish is fully cooked (30 minutes).


Millie’s Three-Hour Pot Roast

"Tina sat with her back to the wall, trying not to think about her thirst and hunger. She was imagining Millie’s pot roast, when something bumped outside the door. The radio that played continuous Afghani music continued to pump out noise as she strained, listening for abnormalities. "

Ingredients
½ cup all-purpose flour
Black Pepper
3 ½ pound Rump Roast
¼ Cup Butter
½ envelope Dry Onion Soup Mix
1 Can Condensed Cream of Mushroom Soup
½ cup Dry Vermouth or White Wine
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
    3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
    4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
    5. Cover and bake in preheated oven for 3 hours or until desired doneness.
Millie adds – “When Tina is home to visit, she likes this roast served with roasted potatoes and carrots. Elizabeth prefers creamy mashed potatoes with the gravy poured on top.”


THE DREAM JUMPER'S PURSUIT

Mombacho Coq au Vin


"Annie set the late of succulent chicken on the deck's outdoor dining room table, glancing at Tina. "We won't wait for the men or we'll be starving before they come back from the islands to tell us they didn't find a trace of that poor boy." The aroma of garlic and onions was too much to resist after all Tina had been through today. Racing around a volcano was tiring. Finally, Kai was asleep in the guest room and with a moment to exhale, Tina tore into the tender chicken. 'Annie, I think I love you.'"

Ingredients

12 slices bacon, sliced into 1/2-inch pieces
5 large skinless, boneless chicken breasts, rinsed, patted dry and cut into 2 inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 onion, finely chopped
20 small pearl onions, peeled
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
1/3 cup all-purpose flour
2 teaspoons tomato paste
3 cups dry white wine, California Chardonnay
1 1/2 cups rich chicken stock
1 teaspoon dried thyme
2 bay leaves
1/2 cup heavy cream

Directions

Preheat oven to 350 degrees
        In a Dutch oven fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, until golden on all sides. Transfer the chicken pieces to a large plate and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves. Cook until soft, 5 to 6 minutes.

        Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon-- 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve over wild rice with mango chunks.

Girl of his Dream

  • MAC NUT CRUSTED OPAKAPAKA with Papaya Pico

    2 ½ pounds opakapaka
    6 TBL melted butter
    ½ tsp ground pepper
    1 TBL lemon juice
    ¾ cup ground macadamia nuts
    Garlic to taste

    Directions
    1. Preheat oven to 375 degrees
    2. Oil baking pan with 1 TBL butter
    3. Place fish in pan, sprinkle with pepper and lemon juice
    4. In a small skillet heat the remaining butter
    5. Add ground nuts and garlic
    6. Stir and cook for 1 -2 minutes
    7. Spread mix over fish
    8. Bake 15-20 minutes until done

Papaya Pico


½ cup fresh papaya, peeled and diced
½ cup diced tomatoes
1 TBSP fresh lemon juice
¼ cup diced onion
¼ cup chopped cilantro
¼ cup tsp sea salt
Mix together and serve over fish


DREAM COME TRUE

This novel's story is Christmasy and during that time there is a lot of cooking going on at Pops' house in the country.
Jamey's daughters, Jasmine and Jade, make cranberry sauce, Pops cooks a turkey, and both Tina and her mother bake Christmas cookies to tempt that Carnation clan.

Decorative Christmas Cookies
  • Ingredients
    ¾ cup butter, softened
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    2 ¾ cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon salt

    Directions
    1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm.
    2. On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
    1. Decorate cookies with frosting, glaze and colored sugars.
Makes 6-7 dozen (2-1/2-inch cookies).
 
Jasmine’s SUPER-EASY CRANBERRY SAUCE

2 – 8 oz packs of cranberries
I orange - zest cut into strips and juiced
½ cup of sugar, 1 cinnamon stick
Combine all ingredients in a pot and boil about 15 minutes, until sauce thickens. Let cool on counter then refrigerate. Take out the cinnamon stick when serving with turkey or pork.

 
Pops' and Jamey’s ‘Four Hour’ Perfect Christmas Turkey!

Preheat oven to 475
Stuff your thawed turkey in both ends and secure cavities
Put turkey in a roaster with 2 inches of water and 5 cloves of garlic
Rub turkey with margarine
Put uncovered pan in oven for 40 minutes, basting with melted margarine every ten minutes
Turn oven to 325, cover turkey with foil and bake for 3 hours (20 pound turkey)
Jamey likes to make gravy with the drippings and serve this with the twins’ cranberry sauce!


Find Buy Links to these books at www.kimhornsbyauthor.net


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